Method for manufacturing a balanced, nutritionally complete coffee composition

ABSTRACT

A complete, nutritionally balanced coffee drink providing caloric and protein nutritional support for patients, particularly elderly and long-term care patients is provided. An instant coffee composition, a method for making the instant coffee composition and coffee drink made therefrom are described. The composition and drink has a caloric distribution including from about 16% to 30% of a protein component, from about 40% to 60% of a carbohydrate component and from about 15% to 33% of a lipid component. The instant coffee composition readily dissolves in hot water to provide a beverage which looks and tastes like black coffee which may be administered to a patient in need of nutritional support.

CROSS-REFERENCE TO RELATED APPLICATION

This is a continuation of application Ser. No. 08/550,093, filed Oct.27, 1995, now abandoned, which is a Continuation-in-Part of priorapplication Ser. No. 08/456,559, filed Jun. 19, 1995.

BACKGROUND OF THE INVENTION

The present invention relates generally to the treatment and nutritionalsupport of patients. More specifically, the present invention relates toproviding nutrition to a patient in need of same in a variety ofcompositional forms.

Patients suffering from a loss of nutrients require adequate nutritionalsupport. The lack of adequate nutritional support can result inmalnutrition associated complications, such as prolonged negativenitrogen balance and depletion of somatic and visceral protein levels.Thus, the goal of nutritional support is to maintain body mass, providenitrogen and energy in adequate amounts to support healing, meetmetabolic demands characterized by the degree of stress, and supportimmune function.

A traditional form of nutritional support is administering whole proteinliquid feedings to the patient. Whole protein feedings are offered as adietary supplement that typically can be consumed as partial or totalmeal replacements in hospitals, nursing homes and by home patients.Dietary supplements are generally useful for patients who are able toeat spontaneously but, for various reasons, do not consume enoughnutrients. For instance, dietary supplements are often utilized innursing homes as well as hospitals to treat elderly patients sufferingfrom or at risk for protein-calorie malnutrition due to illness or age.

Dietary supplements are also useful for patients who do not absorbadequate nutrition from a routine diet. For instance, individuals whohave high energy needs, fluid restriction or fat malabsorption canbenefit from the use of dietary supplements. For persons who have anisolated deficiency, supplements can increase the total quantity ofcarbohydrate, fat or protein consumed.

The use of complete oral formulas as dietary supplements for patientswho are deficient in their intake of protein, carbohydrate and/or fat isfrequently a temporary measure. The temporary nature of such dietarysupplements often stems from the patient's resistance to continuallyingest such formulas over time as opposed to the continued need for thesupplements. The great majority of medical food supplements are liquidsintended for consumption at room or refrigerated temperatures.

Variety with these products currently means different flavors of thesame form. However, research on sensory-specific safety shows thatconsumption of foods and nutritional supplements with an almostidentical hedonic profile, regardless of flavor differentiation, resultsin a sense of satiety and boredom. As a result, a progressive drop incompliance of the use of the supplements arises. Moreover, somecarry-over satiety that affects the intake of other food as well as alower caloric intake/day arises.

Moreover, in addition to taste variety, the nutritional supplement mustalso contain a nutritionally complete profile of needed nutrients toprovide the required nutritional support. An assortment of mealsupplements and snacks exist on the market, such as many weight loss andsports supplements. However, these supplements tend to stress low fat orhigh protein without providing nutritional balance and completeness inthe form of the full component of vitamins and minerals. Patientsconsuming such products fail to obtain the required nutrients needed foradequate nutritional support.

Therefore, a need exists for a complete nutritional supplement that canbe offered in a variety of forms and flavors. In order to provide thesame nutritional value irrespective of the form or flavor, such anutritional supplement should preferably provide a nutritionallyconsistent profile irrespective of the form selected. Moreover, toincrease patient compliance, the composition should be provided in avariety of tastes, forms, smells and temperatures, resulting in a familyof products that are nutritionally interchangeable.

SUMMARY OF THE INVENTION

The present invention provides a reconstitutable powder coffeecomposition that, when reconstituted with hot water, provides anutritionally complete, balanced coffee drink which may be used toprovide caloric and protein support to a patient in need of nutritionalsupport. The coffee composition and coffee drink prepared therefrom areespecially useful as an enterally administered component in a program ofnutritional care and management which utilizes a number of carefullydesigned nutritional products in various forms, i.e., in shake, soup,fruit drink, snack bar and coffee forms, which can be mixed and matchedover a period of nutritional care to provide more attractive and,therefore, more effective nutritional support to a patient, particularlythose in extended care situations.

In an embodiment, the present invention provides a coffee composition inan agglomerated, dissolvable powder comprising: coffee powder; fromabout 16% to about 30% of calories of a protein component; from about40% to about 60% of calories of a carbohydrate component; and from about15% to about 33% of calories of a lipid component.

In an embodiment, the present invention provides a method for providingnutritional support to a long term care patient. The method includesproviding nutrition to a patient in need of nutritional supportcomprising enterally administering to the patient a balanced,nutritionally complete coffee drink in the form of an aqueous solutionof coffee; from about 15% to about 30% of calories of a proteincomponent; from about 40% to about 60% of calories of a carbohydratecomponent; and from about 15% to about 33% of calories of a lipidcomponent. The coffee drink of the present invention is especially wellsuited to provide additional calories and protein to an elderly patient.

In an embodiment, a method for making a nutritionally balanced andcomplete reconstitutable powdered coffee composition is providedcomprising the steps of: dry blending a protein component and acarbohydrate component, each in powder form to form a first mixture.While the first mixture is dry blended, an aqueous salt solution issprayed thereon and agglomerated to form a second mixture. The secondmixture is sprayed with atomized oil having a fine particle size andagglomerated to form a third mixture. The third mixture is dry blendedwith coffee powder to form a fourth mixture. The fourth mixture issprayed while being dry blended with an aqueous carbohydrate solutionand agglomerated to provide a rapidly dissolvable reconstitutablepowdered coffee composition.

In yet another embodiment, the coffee composition further comprises atleast 1/2000 of US RDA of vitamins and minerals per calorie of thecomposition.

An advantage of the present invention is that it provides another formof nutritional composition that can be administered to a patient forwhom nutritional support is being provided in a variety of compositionalforms. Additionally, the composition of the present invention expandsthe inventory of nutritional forms which may be used in a nutritionalsupport regimen to offer a patient a variety of flavors, textures,aromas, temperatures, colors, sizes and shapes.

Another advantage of the present invention is that it stimulatesappetite and prevents taste fatigue by contributing to the variety ofsuitable nutritional forms. The stimulation of the appetite in turnencourages proper nutrition.

Yet another advantage of the present invention is that it provides anutritional supplement in the form of a traditional coffee drink, whichlooks and tastes like black coffee, but which contains complete andbalanced nutritional components.

Additional features and advantages of the present invention aredescribed in, and will be apparent from, the detailed description of thepresently preferred embodiments taken in conjunction with the Drawings,in which:

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a schematic flow diagram illustrating the method for making anew and improved instant coffee composition in accordance with theinvention.

DETAILED DESCRIPTION OF THE PRESENTLY PREFERRED EMBODIMENTS

Nutritional support of hospitalized as well as non-hospitalized patientsrequires prevention, recognition and treatment of nutritional depletionthat may occur with illness. The goals of nutritional support includestabilizing metabolic state, maintaining body mass, and/or facilitatinggrowth in the presence of disease and gastrointestinal dysfunction.

Ensuring proper nutritional support depends on obtaining and maintainingpatient compliance. To this end, a never-ending market demand for oralsupplements is providing taste variety. Variety stimulates the appetiteof the patient and thereby prevents taste fatigue. Stimulation of theappetite in turn encourages proper nutrition. Therefore, to ensurenutritional support of hospitalized as well as non-hospitalizedpatients, the present invention provides a nutritional supplement thatcan be administered in a variety of product forms and flavors.

The present invention provides a method for providing nutrition to along term care patient with the use of a composition that isadministered in a solid, semi-solid or liquid form. Uniquely, each ofthese forms contains substantially equivalent nutritional profiles. Thecomposition of each form includes a protein source, a carbohydratesource and a fat source. In an embodiment, the composition also providesat least 1/2000 of the U.S. RDA of vitamins and minerals per calorie ofthe composition regardless of its form.

Preferably, the protein source of the present invention providesapproximately 14% to 25% of the caloric distribution of the composition.Among others, suitable sources of protein are casein, soy, whey, and peaprotein. In a preferred embodiment, the protein source is caseinate. Inan embodiment, the protein source comprises approximately 14% of thecaloric distribution of the composition.

Carbohydrates provide approximately 40% to 75% of the caloric content ofthe composition. When a fat source is utilized, the carbohydrates, in anembodiment, provide approximately 40% to 53% of the caloric content ofthe composition. In a preferred embodiment, the carbohydrate source isapproximately 53% of the caloric distribution of the composition. Anumber of carbohydrates can be utilized including maltodextrin, cornsyrup solids and sucrose.

In addition to simple sugars, the carbohydrate source, in an embodiment,includes a source of dietary fiber. Numerous types of dietary fiber areavailable. Dietary fiber passes through the small intestine undigestedby enzymes and represents a kind of natural and necessary laxative.Suitable sources of dietary fiber, among others, include soy, oat, andgum arabic. When added to the composition, the total fiber contained inthe composition is approximately 0 to 14 g/L.

The fat source of the present invention consists of long chaintriglycerides (LCT). Preferably, the fat source is approximately 0% toabout 45% of the caloric content of the composition. While thecomposition, in an embodiment is fat-free, the composition containingfat, in another embodiment, comprises from about 30% to 45% of thecaloric content of the composition. In a preferred embodiment, the fatsource is approximately 33% of the caloric content of the composition.

Preferably, the fat source is a mixture of long chain triglycerides.Suitable sources of long chain triglycerides are olive oil, corn oil,canola oil, palm kernel oil, sunflower oil, peanut oil, soy lecithin andresidual milk fat. The lipid profile containing such long chaintriglycerides is designed to have a polyunsaturated fatty acid omega-6(n-6) to omega-3 (n-3) ratio of approximately 3:1 to 6.1. The proposedratio of n-6:n-3 is designed to prevent suppression of the immune systemcaused by excessive n-6 fatty acids. In an embodiment, the omega-6 toomega-3 ratio is approximately 4:1.

While the fat source preferably contains only long-chain triglycerides,the fat source may also contain medium chain triglycerides. In anembodiment, the fat source includes from approximately 0% to 75% frommedium chain triglycerides. Such medium chain triglycerides are easilyabsorbed and metabolized in the patient's body. In addition to properamounts of protein, fat and carbohydrates, most patients receivingdietary supplements have elevated requirements for certain vitamins,minerals and trace elements. To this end, the present invention alsoincludes a suitable vitamin and mineral profile. Uniquely, irrespectiveof the form of the composition utilized, the composition includes, in anembodiment, at least 1/2000 of the U.S. RDA of vitamins and minerals percalorie of the composition. Thus, the various forms can be interchangedfor each other without a loss of any key macronutrients ormicronutrients.

In yet another embodiment, the composition of the present inventionincludes a source of beta-carotene Beta-carotene meets a portion of therequired vitamin A, thereby meeting micronutrient requirements in asmall caloric volume. It is also an important nutrient with anti-oxidantproperties. The composition preferably includes approximately 0.5 to 1.5mg/1000 calories of beta-carotene. In a preferred embodiment,beta-carotene is present in an amount of approximately 1.0 mg/1000calories.

By way of example, and not limitation, an example of a suitablecomposition that may be used pursuant to the present invention is asfollows:

The composition includes the following ingredients: water; protein:caseinate; carbohydrate: maltodextrin, corn syrup solids, and sucrose;fat: canola oil, corn oil, and soy lecithin; vitamin A; beta-carotene;vitamin D; vitamin E; vitamin K; vitamin C; thiamine (B₁); riboflavin(B₂); niacin, vitamin B₆ ; folic acid; pantothenic acid; vitamin B₁₂ ;biotin; choline; taurine; calcium; phosphorus; magnesium; zinc; iron;copper; manganese; iodine; sodium; potassium; chloride; chromium;molybdenum; and selenium.

The composition of the present invention is a ready-to-use oralsupplement. The composition can be provided in a variety of productforms, including solid, semi-solid or liquid forms. Suitable solid formsthat may be utilized in the present invention are a bar, a cookie, abread, and cereal. Among others, a suitable semi-solid form is pudding.Whereas, suitable liquid forms that may be used pursuant to the presentinvention are a shake, soup, juice and coffee drink.

In addition to providing variety in the choice of product forms, thepresent invention also provides nutritional supplements in a variety offlavors. Moreover, the product forms of the present invention providevariety with respect to aroma, texture, temperature, color, size andshape. Uniquely, irrespective of the form and flavor, the nutritionalsupplements of the present invention contain substantially equivalentnutritional profiles.

Naturally, providing the patient with a multitude of suitablenutritional supplements promotes patient compliance as well asversatility. For example, after a patient consumes a standard liquidwhole protein feeding in the hospital, such patient may be given anotherof the suitable nutritional supplement forms (i.e. bar or soup) for useoutside of the hospital to assure the patient maintains a proper diet.

The composition provided in the various product forms can be used as asupplement or for total nutritional support. The composition is apreferably lactose-free, gluten-free, low in sodium and low incholesterol. In an embodiment, the composition has a caloric density ofapproximately 0.75 to 2.0 kcal/ml. The osmolality of the compositionranges from approximately 450 to 750 mOsm depending on the product formof the composition.

The composition of the present invention is non-disease specific. Thecomposition can be utilized to provide adequate nutrition to a multitudeof long-term care patients, such as patients suffering from AIDS,malabsorbing conditions, or other chronic diseases. Moreover, thepresent invention is suitable for providing nutrition to elderlypatients suffering from or at risk for protein-calorie malnutrition dueto illness or age.

By way of example, and not limitation, examples of suitable nutritionalproduct forms and corresponding nutrient profiles that may be usedpursuant to the present invention will now be given.

EXAMPLE 1--Drink

The composition of the present invention in a liquid shake form has anosmolality of approximately 500 to 540 mOsm and a caloric density ofabout 10 kcal/ml. The liquid shake can be offered in vanilla, chocolateor strawberry and provides 100% of the U.S. RDA in 2000 calories. Thecomposition has the following nutrient profile (per 250 calories). In anembodiment, the liquid shake also includes a source of dietary fiber.

    ______________________________________    Nutrient Composition   Amount    ______________________________________    Protein                8.75 g    Carbohydrate           33.1 g    Fat                    9.2 g    Cholesterol            <1 mg    Vitamin A              750 IU    Beta-Carotene          0.25 mg    Vitamin D              52 IU    Vitamin E              5.2 IU    Vitamin K              9.4 mcg    Vitamin C              26 mg    Thiamine (B.sub.1)     0.4 mg    Riboflavin (B.sub.2)   0.45 mg    Niacin                 5.2 mg    Vitamin B.sub.6        0.75 mg    Folic Acid             100 mcg    Pantothenic Acid       2.6 mg    Vitamin B.sub.12       1.5 mcg    Biotin                 75 mcg    Choline                85 mg    Taurine                15 mg    Calcium                125 mg    Phosphorus             125 mg    Magnesium              50 mg    Zinc                   2.6 mg    Iron                   2.25 mg    Copper                 0.25 mg    Manganese              0.5 mg    Iodine                 18.75 mcg    Sodium                 219 mg    Potassium              312 mg    Choride                300 mg    Chromium               7.5 mcg    Molybdenum             22.5 mcg    Selenium               7.5 mcg    ______________________________________

In a preferred embodiment, the protein source is caseinate. Thecarbohydrate source is a mixture of corn syrup solids and sucrose;whereas, the fat source is a mixture of canola oil, corn oil andlecithin. In an embodiment, the fat source includes 70% from canola oil,24% from corn oil and 6% from lecithin, with the goal of producing ann6:n3 ratio of between approximately 4:1 to 6:1.

EXAMPLE 2--Bar

The composition of the present invention can also be offered in a solidbar form. Food bars offer excellent taste as well as variety andconvenience over liquids. In an embodiment, the bar of the presentinvention will deliver 125 calories and half the nutritional content ofthe liquid form. As a results for comparison purposes, two bars of thepresent invention is equivalent to 250 ml of the liquid drink form andthus may be replaced for same.

The solid bar form can be offered in a variety of flavors and provides100% of the U.S. RDA in 2000 calories. In an embodiment, the bar formhas a soft, easy-to-chew texture. The composition has the followingnutrient profile (per 125 calories).

    ______________________________________    Nutrient Composition   Amount    ______________________________________    Protein                4.4 g    Carbohydrate           16.6 g    Fat                    4.6 g    Cholesterol            <1 mg    Vitamin A              375 IU    Beta-Carotene          0.125 mg    Vitamin D              26 IU    Vitamin E              2.6 IU    Vitamin K              4.7 mcg    Vitamin C              1.3 mg    Thiamine (B.sub.1)     0.2 mg    Riboflavin (B.sub.2)   0.25 mg    Niacin                 2.6 mg    Vitamin B.sub.6        0.35 mg    Folic Acid             50 mcg    Pantothenic Acid       1.3 mg    Vitamin B.sub.12       0.75 mcg    Biotin                 37.5 mcg    Choline                42.5 mg    Taurine                7.5 mg    Calcium                100 mg    Phosphorus             100 mg    Magnesium              40 mg    Zinc                   1.3 mg    Iron                   1.1 mg    Copper                 0.13 mg    Manganese              0.25 mg    Iodine                 9.5 mcg    Sodium                 135 mg    Potassium              220 mg    Chloride               160 mg    Chromium               4 mcg    Molybdenum             11 mcg    Selenium               4 mcg    ______________________________________

In a preferred embodiment, the protein source is caseinate, whey and soyprotein. The carbohydrate source is a mixture of maltodextrin, cornsyrup solids and sucrose; whereas, the fat source is a mixture of canolaoil, palm kernel oil and lecithin.

EXAMPLE 3--Soup

In yet another form, the composition of the present invention can be ina soup form. In an embodiment, the composition is a powdered soup thatcan be mixed with hot water or mixed with cold water and heated. To addvariety, the soup can be either of completely uniform texture or containsmall food pieces as a means of varying taste and mouth feel.

The soup form can be offered in a variety of flavors, such as creamytomato or chicken. Similar to the other forms, it provides 100% of theU.S. RDA in 2000 calories. The composition of the present invention in asoup form has the following nutrient composition (per 250 calories).

    ______________________________________    Nutrient Composition   Amount    ______________________________________    Protein                8.75 g    Carbohydrate           33.1 g    Fat                    9.2 g    Cholesterol            <5 mg    Vitamin A              750 IU    Beta-Carotene          0.25 mg    Vitamin D              52 IU    Vitamin E              5.2 IU    Vitamin K              9.4 mcg    Vitamin C              26 mg    Thiamine (B.sub.1)     0.4 mg    Riboflavin (B.sub.2)   0.45 mg    Niacin                 5.2 mg    Vitamin B.sub.6        0.75 mg    Folic Acid             100 mcg    Pantothenic Acid       2.6 mg    Vitamin B.sub.12       1.5 mcg    Biotin                 75 mcg    Choline                85 mg    Taurine                15 mg    Calcium                165 mg    Phosphorus             165 mg    Magnesium              50 mg    Zinc                   2.6 mg    Iron                   2.25 mg    Copper                 0.25 mg    Manganese              0.5 mg    Iodine                 18.75 mcg    Sodium                 390-660 mg    Potassium              310 mg    Choride                390-660 mg    Chromium               7.5 mcg    Molybdenum             22.5 mcg    Selenium               7.5 mcg    ______________________________________

EXAMPLE 4--Coffee

The composition of the present invention may also be offered as a coffeedrink. Since long term care patients, such as elderly patients, oftendrink coffee, the composition of the present invention offers not onlyan appealing liquid supplement, it provides an effective nutritionalsupplement.

In an embodiment, the coffee drink is a powdered product. In a preferredembodiment, the drink has a decaffeinated coffee base to which protein,carbohydrates, vitamins/minerals and lipid are added. However, the drinkmay include a caffeinated coffee base. The coffee product has a caloricconcentration of approximately 0.75 kcal/ml. The composition of thepresent invention in a liquid coffee form has the following nutrientcomposition (per 125 calories).

    ______________________________________    Nutrient Composition   Amount    ______________________________________    Protein                7.8 g    Carbohydrate           14.0 g    Fat                    4.2 g    Cholesterol            <1 mg    Vitamin A              375 IU    Beta-Carotene          0.125 mg    Vitamin D              26 IU    Vitamin E              2.6 IU    Vitamin K              4.7 mcg    Vitamin C              13 mg    Thiamine (B.sub.1)     0.2 mg    Riboflavin (B.sub.2)   0.25 mg    Niacin                 2.6 mg    Vitamin B.sub.6        0.35 mg    Folic Acid             50 mcg    Pantothenic Acid       1.3 mg    Vitamin B.sub.12       0.75 mcg    Biotin                 37.5 mcg    Choline                42.5 mg    Taurine                7.5 mg    Calcium                100 mg    Phosphorus             100 mg    Magnesium              40 mg    Zinc                   1.3 mg    Iron                   1.1 mg    Copper                 0.13 mg    Manganese              0.25 mg    Iodine                 9.5 mcg    Sodium                 135 mg    Potassium              220 mg    Choride                160 mg    Chromium               4 mcg    Molybdenum             11 mcg    Selenium               4 mcg    ______________________________________

EXAMPLE 5--Juice

The composition of the present invention can also be offered in a juiceform. The juice form can be offered in characteristic "juice" flavors,colors and mouth-feel as a means of providing an alternative to thestandard milk-like nutritional supplements. Preferably, the compositionin a juice form is acidic and has a pH of approximately 3.8. Thecomposition has the following nutrient profile (per 120 calories).

    ______________________________________    Nutrient Composition   Amount    ______________________________________    Protein                7.5 g    Carbohydrate           22.5 g    Fat                    0 g    Cholesterol            0 mg    Vitamin A              900 IU    Vitamin D              60 IU    Vitamin E              6 IU    Vitamin K              18 mcg    Vitamin C              80 mg    Thiamine (B.sub.1)     0.6 mg    Riboflavin (B.sub.2)   0.72 mg    Niacin                 7.2 mg    Vitamin B.sub.6        0.84 mg    Folic Acid             116 mcg    Pantothenic Acid       3.0 mg    Vitamin B.sub.12       1.8 mcg    Biotin                 60 mcg    Calcium                50 mg    Phosphorus             50 mg    Magnesium              20 mg    Copper                 0.6 mg    Manganese              1.2 mg    Sodium                 30 mg    Potassium              100 mg    ______________________________________

In an embodiment, the protein source of the juice form is a mixture ofwhey protein hydrolysate and pea protein hydrolysate. The carbohydratesource is a mixture of maltodextrin and sucrose. No fat is incorporatedinto this form.

EXAMPLE 6--Reconstitutable Coffee Composition

In accordance with a preferred embodiment the present invention providesa new and improved powdered coffee composition which when reconstitutedwith hot water provides a coffee drink which looks and tastes like blackcoffee. The coffee drink provides significant therapeutically effectiveamounts of high quality protein and calories in a nutritionally balancedand complete coffee beverage. The product is especially well suited foruse by the elderly in general, whether in institutions or at home, whofrequently are undernourished with respect to their protein and caloricintakes. The elderly frequently consume coffee but most coffee drinkshave little or no nutritional value. The new and improved instant coffeecomposition is easy to use, tastes good and can be mixed with cream andsugar if desired.

In accordance with this embodiment, the new and improved nutritionallycomplete coffee drink comprises a drink powder composition comprisingfrom about 16% to about 30% of calories of a protein component, fromabout 15% to about 33% of calories of a lipid component, and from about40% to about 60% of calories of a carbohydrate component which looks andtastes like black coffee when mixed with hot water.

The protein component may comprise whey protein, milk protein, vegetableprotein such as soy and pea proteins and mono-, di- and oligo-peptides.The protein component should comprise high nutritional quality proteinspresent in a high protein concentration of from about 78% to about 92%.The protein component should also exhibit good heat stability goodsolubility in water and high clarity in aqueous solution so that thecoffee color appears black. The lipid and carbohydrate components maycomprise conventional ingredients and blends of ingredients for thesecomponents as described above.

The new and improved instant coffee composition is prepared by drymixing the protein and carbohydrate components together, alone or incombination, with a vitamin premix and/or a trace elements mineralpremix A salt solution of water soluble minerals is sprayed onto the drymix and the resulting mixture is agglomerated by further dry mixing. Theoil or oils forming the lipid component are sprayed onto the mixture.Care should be taken at this stage to atomize the oil to a sufficientlysmall particle size so that after reconstitution with hot water no signof a milky oil appears. Control of the particle size of the oil maygenerally be provided by controlling the nozzle diameter, deliverypressure and spraying time. Thereafter, instant coffee powder is addedand dry mixing of the ingredients is continued. An aqueous maltodextrinsolution is prepared and sprayed onto the mixture to promote rapiddissolution of the ingredients in hot water. After agglomerating bycontinuous dry mixing, the instant coffee composition is sieved througha sieve having a mesh size of from about 12 to 30 mesh, i.e., a sieve orscreen having from 12 to 30 openings per linear inch. A preferred sievehas a #16 mesh size.

During dry mixing, temperature of the powder composition is maintainedbelow about 70° C. More particularly, during phase one wherein theprotein and carbohydrate powders and vitamin and trace element premixesare dry blended or mixed, the temperature of the powder is from about34° C. to about 37° C. In phase two, wherein the salt solution issprayed onto the mixture, the temperature of the powder is from about36° C. to about 40° C. In phase three, wherein oil is sprayed onto themixture, the temperature of the powder is from about 55° C. to about 60°C. In phase four, wherein coffee powder is added and dry blended, thetemperature of the powder is from about 55° C. to about 60° C. Finally,in phase five, wherein the maltrin solution is sprayed onto the mixture,the powder temperature is from about 55° C. to about 58° C. Dry blendingand agglomeration may be performed using Agglomeration Glatt ProcessingMethod IFP methods and equipment employing hot air for controllingtemperature

More particularly, and referring now to FIG. 1, a 300 kg batch of thenew and improved instant coffee composition was prepared on GlattAgglomerator IFP equipment in accordance with the following protocol.

The following ingredients were added to the agglomerator for dry mixing:

    ______________________________________    Phase 1 (dry Mix)  Amount in kg    ______________________________________    MALTRIN (maltodextrin) M-180                       159.467    Whey Protein Isolate P5DI-23                       79.693    Calcium Carbonate  2.373    Magnesium Carbonate                       0.927    Vitamin Premix VP-2072                       0.966    Trace Elements Premix, TE-509A                       0.483    Total              243.908    ______________________________________

The Phase 1 ingredients were dry mixed under the following conditions:

    ______________________________________    Mixing time            2 minutes    Hot air temperature inlet set                           100-104° C.    Hot air temperature inlet                           90-100° C.    Temperature of the powder                           34-37° C.    ______________________________________

A salt solution was prepared as follows:

    ______________________________________    Phase 2 (Salt Solution)                     Amount in kg    ______________________________________    Water, 65° C.                     35.318    Potassium Citrate                     3.019    Sodium Biphosphate                     1.872    Choline Bitartrate                     0.453    Total            40.661    ______________________________________

The potassium citrate was dissolved first and all salts were completelydissolved prior to dosing.

In Phase 2, the salt solution was sprayed onto the dry mixture under thefollowing conditions:

    ______________________________________    Position of nozzle     Middle    Nozzle aperture diameter                           1.8 rnm    Nozzle pressure        50 psi    Dosing pump            75 rpm    Spraying time          13 minutes    Hot air temperature inlet set                           105-110° C.    Hot air temperature inlet                           90-105° C.    Temperature of the powder                           36-40° C.    ______________________________________

After agglomeration for a few minutes, the Phase 3 lipid components weresprayed onto the mixture:

    ______________________________________    Phase 3 (Oil)  Amount in kg    ______________________________________    TRISUN Oil R 80                   24.542    ______________________________________

The oil was sprayed onto the mixture under the following conditions:

    ______________________________________    Position of nozzle  Middle    Nozzle aperture diameter                        1.5-2.5 mm,                        preferably 1.8 mm    Nozzle pressure     40 psi minimum,                        preferably 50 psi    Dosing pump         75 RPM    Spraying time       9 minutes    Hot air temperature inlet set                        Approx. 100° C.    Hot air temperature inlet                        100-105° C.    Temperature of the powder                        50-60° C.; maximum                        70° C.    ______________________________________

After additional mixing for a few minutes, a decaffeinated coffee powderwas added as follows:

    ______________________________________    Phase 4 (Dry Mix) Amount in kg    ______________________________________    NESCAFE ® decaffeinated                      25.055    ______________________________________

In Phase 4, the coffee powder was added and mixed under the followingconditions:

    ______________________________________    Mixing time            1 minutes    Temperature of the powder                           55-60° C.    ______________________________________

Thereafter, an aqueous carbohydrate solution was prepared as follows:

    ______________________________________    Phase 5 (Maltrin Solution)                        Amount in kg    ______________________________________    Water, 65° C.                        15.093    MALTRIN M-180 (maltodextrin)                        3.019    Total               18.112    ______________________________________

In Phase 5, the maltrin solution was sprayed onto the mixture andagglomerated under the following conditions:

    ______________________________________    Position of nozzle     Middle    Nozzle. aperture diameter                           1.8 mm    Nozzle pressure        50 psi    Dosing pump            75 rpm    Spraying time          6-8 minutes    Hot air temperature inlet set                           110-150° C.    Hot air temperature inlet                           100-110° C.    Temperature of the powder                           55-58° C.    ______________________________________

After agglomeration was complete, the product was sieved through a sievehaving a mesh size of between #12#30, preferably #16 mesh, and collectedin 25 kg storage bags. The product had a bulk density of about 250 toabout 290 grams per liter. The product had a tapped density of about 360to about 400 grams per liter.

The product was stored in a 502 mm×604 mm composite cans containingabout 544 grams each.

One scoop of the product or about 60 cc=17 grams. Two scoops of theinstant coffee composition are equal to one serving and each servingcontains about 34 grams.

Two scoops of product were reconstituted with about 6 to 8 ounces of hotwater. The instant coffee powder dissolved almost instantly to provide aclear solution looking and tasting like black coffee and which containednutritionally therapeutic amounts of calories, protein, carbohydrate andlipid.

It should be understood that various changes and modifications to thepresently preferred embodiments described herein will be apparent tothose skilled in the art. Such changes and modifications can be madewithout departing from the spirit and scope of the present invention andwithout diminishing its attendant advantages. It is therefore intendedthat such changes and modifications be covered by the appended claims.

We claim:
 1. A method for making a balanced, nutritionally completepowdered instant coffee composition comprising the steps of:dry blendinga powdered form of protein component and a powdered form of carbohydratecomponent to form a first mixture; spraying the first mixture while dryblending with an aqueous salt solution and agglomerating to form asecond mixture; spraying the second mixture with fine particle sizeatomized oil and agglomerating to form a third mixture; dry blending thethird mixture with coffee powder to form a fourth mixture, andthereafter, spraying the fourth mixture while dry blending with anaqueous carbohydrate solution and agglomerating to provide a dissolvableinstant coffee composition.
 2. The method of claim 1 further comprisingthe step of sieving the dissolvable instant coffee composition through asieve having a mesh size of from about #12 to about #30 mesh.
 3. Themethod of claim 1 wherein the powdered protein component is whey, milkprotein, vegetable protein, peptide, dipeptide, oligopeptide and mixtureof any of the foregoing.
 4. The method of claim 1 wherein the powderedcarbohydrate component is maltodextrin.
 5. The method of claim 1 whereinthe first mixture further comprises a powdered vitamin premix and apowdered trace elements premix.
 6. The method of claim 1 wherein theaqueous salt solution comprises potassium citrate, sodium biphosphateand choline bitartrate.
 7. The method of claim 1 wherein the aqueouscarbohydrate solution comprises maltodextrin.